INGREDIENTS
for the cookies
1 cup
instant oats (gluten-free if necessary and measured like this)
3/4 cup
whole wheat or gluten-free* flour (measured like this)
1 1/2 tsp
baking powder
1 tsp
ground ginger
1/4 tsp
ground cinnamon
1/8 tsp
ground nutmeg
1/8 tsp
ground cloves
1/4 tsp
salt
2 tbsp
coconut oil or unsalted butter, melted and cooled slightly
1
large egg, room temperature
1 tsp
vanilla extract
1/4 cup
pure maple syrup, room temperature
1/4 cup
molasses
for the icing
3 tbsp
confectioners’ style stevia
2 tsp
nonfat milk